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Beans and Franks Bake

Total Time

Prep: 20 min. Bake: 40 min.


2 casseroles (4 servings each)

Updated: Jan. 13, 2023
I have made this beans and franks casserole several times, and it’s always a hit. The kid-pleasing combo has a sweet flavor from the baked beans and the cornbread topping. The recipe saves on pans to wash if all were cooked separately. —Roxanne VanGelder, Rochester, New Hampshire


  • 2 packages (8-1/2 ounces each) cornbread/muffin mix
  • 1 can (28 ounces) baked beans
  • 4 hot dogs, sliced
  • 1/2 pound sliced bacon, cooked and crumbled
  • 1 cup ketchup
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped onion
  • 2 cups shredded part-skim mozzarella cheese


  1. Prepare cornbread batter according to package directions; set aside. In a large bowl, combine the beans, hot dogs, bacon, ketchup, brown sugar and onion. Transfer to 2 greased 8-in. square baking dishes. Sprinkle with cheese; top with cornbread batter.
  2. Cover and freeze 1 casserole for up to 3 months. Bake the second casserole, uncovered, at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean.
  3. To use frozen casserole: Remove from the freezer 30 minutes before baking. Cover and bake at 350° for 40 minutes. Uncover; bake 15-20 minutes longer or until heated through.

Nutrition Facts

1 serving: 687 calories, 28g fat (11g saturated fat), 96mg cholesterol, 1886mg sodium, 88g carbohydrate (36g sugars, 10g fiber), 24g protein.

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